Fragrant Moroccan Pork Bastilla
Transport yourself to Morocco with this fragrant sweet and savoury pie using pork.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sunporkfreshfoods.com.au.
Cooking tools:
- Slow cooker
- Fine-mesh sieve
- Pastry brush
- Skillet
- Wooden spoon
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 1.5kg SunPork Boston Butt, cut into 4-5 pieces
- 60g unsalted butter
- 2 brown onions, diced
- 2 garlic cloves, minced
- 2 Tbsp. ground turmeric
- 2 Tbsp. ground ginger
- 600ml chicken stock
- 1 tsp. ground black pepper
- 2 cinnamon sticks
- 6 saffron threads
- 1 Tbsp. orange blossom water
- 90g almond meal
- 100g flaked almonds
- 7 eggs, beaten
- ¼ cup parsley, chopped
- 16 filo pastry
- 4 Tbsp. icing sugar
- 2 Tbsp. ground cinnamon
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